55g butter, softened
2 tbsp golden syrup
210 castor sugar
2 3/4 tsp ground ginger
2 tsp ground nutmeg
Pinch of slat
165g plain flour
1 tsp bicarbonate of soda
1/4 tsp cream of tartar
Put sugar, golden syrup & sugar in a mixing bowl. Beat until mixture turns pale. Sift in flour, bicarbonate of soda & cream of tartar and add salt, groound ginger & nutmeg to mix. Stir until a soft dough is formed. Wrap in a cling film & refrigerate for 15-20 minutes.
Make small cherry-sized balls of dough & place them on lightly-greased trays, well spaced.
Bake in preheated oven at 180 degrees celsius for 12-14 minutes or until golden brown. Leave the cookies on the tray for 5-6 minutes before transferring them onto a wire rack to cool.
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